Fish Entrees

Raw tuna with pink grapefruit and radish

Name: Raw tuna with pink grapefruit and radish
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 4 red radishes, trimmed; 1/4 cup (60ml) rice wine vinegar; 1 tsp sesame oil; 2 tbs light soy sauce; 1 tsp finely grated lime zest; 2cm piece ginger, finely grated; 500g sashimi-grade tuna; 2 pink grapefruits, peeled, white pith removed, segmented; 1 tsp shichimi togarashi (Japanese chilli seasoning); Mizuna leaves, to serve

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20m

Raw tuna with pink grapefruit and radish

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by Valli Little

delicious. team

Dec 07, 2015

Nothing could be more appealing to the eyes or stomach than this pretty in pink salad from our new book, Feel Good Food.

4 red radishes, trimmed
1/4 cup (60ml) rice wine vinegar
1 tsp sesame oil
2 tbs light soy sauce
1 tsp finely grated lime zest
2cm piece ginger, finely grated
500g sashimi-grade tuna
2 pink grapefruits, peeled, white pith removed, segmented
1 tsp shichimi togarashi (Japanese chilli seasoning)
Mizuna leaves, to serve

Method

1.

Using a mandoline, thinly slice the radishes, then place in a bowl of iced water. Set aside.
2.

To make the dressing, whisk the vinegar, sesame oil, soy sauce, lime zest and ginger in a small bowl. Set aside.
3.

Thinly slice the tuna, then drain the radish. Divide the tuna, radish and grapefruit among serving plates. Drizzle with the dressing, sprinkle over shichimi togarashi and top with mizuna leaves to serve.